Grilled Snapper Packets with Charred-Pineapple Salsa

PersonalPoints™

per serving

Total Time: 40 min

Prep: 25 min

Cook: 15 min

Serves: 4

Easy

Red snapper takes on the bold flavors of lime, pineapple, and jalapeño in this easy-to-make grilled supper. Everything is made in the foil packet, making cleaning up a breeze and keeping the fish and vegetables from falling through the grates. When opening, point the foil packets away from you because very hot steam will come rushing out. Fillets should be sold with their tasty skin. Garnish this dish with lime and cilantro.

Ingredients:

4 sprays cooking spray
1 medium uncooked zucchini, thinly sliced
20 oz uncooked snapper fillets, 4 (5-oz) fillets
2 tsp extra virgin olive oil
½ tsp paprika, smoked variety
2 pinches table salt, or more to taste
2 pinches black pepper, or more to taste
14 oz canned pineapple rings in juice, drained
½ small uncooked red onion, chopped
1 small Jalapeño pepper, seeded and chopped
1 tbsp cilantro, chopped
1 fresh lime, juiced

Instructions

Arrange 2 sheets of heavy-duty foil (large enough to wrap 2 fillets) on the work surface. Top with 2 similar-size sheets of parchment paper. Dividing equally, arrange zucchini in a single layer down center of the parchment. Top each with 2 fillets. Rub tops of fillets with oil and sprinkle with paprika. Season with a pinch each of salt and black pepper.
For each packet, bring 2 opposite ends of foil to meet in the center above the fish. Fold over the edge and continue folding over until seam reaches fish, then crimp to seal. Fold over each remaining end and crimp to seal. (Make sure parchment is sealed snugly inside the packet.)
Off heat, coat grill rack or grill pan with nonstick spray. Light 1 burner on a gas grill, or prepare a charcoal grill for two-zone cooking. Or preheat a grill pan over medium-high heat.
Arrange foil packets on the cooler side of the grill. Arrange pineapple on the hotter side of the grill and cook until charred, about 1 minute per side. Transfer pineapple to cutting board. Close grill and cook until fish is cooked through, 10 to 12 minutes. (Be careful opening the packets; there will be a lot of hot steam.) Remove packets from the grill.
Chop the pineapple into 1⁄2-inch cubes. In a medium bowl, mix pineapple, onion, jalapeño, cilantro, and lime juice, and season with a pinch each of salt and black pepper (or more to taste). Carefully open foil packets. Transfer fish and zucchini to plates. Top with salsa.
Serving Size: 1 fillet and 1⁄4 of salsa.